**Donut (CSC) 1.5% (6-16-21)** -- Of ALL the donuts I've tested over the years, it seems like there's really only THREE things that come into play. Yeasty, oily (fried dough), and frosting. It's much harder than it seems to get it right, or there'd be MORE good ones. Chef's donut seemed to lean more heavily to the fried dough side, as opposed to the yeasty side. Right there, that may define it as a hero or zero already, but that's for YOU to decide. The FROSTING on this one, was STELLAR, and really stood out during the testing. I did NOT get any Play-Doh which was a huge plus (Glazed Donut you know I'm talking about you), and I struggled to come up with a describe-able fried dough to yeasty ratio. It leaned so heavily towards a fried dough, that I barely got any yeast notes. Maybe 80 fried dough / 20 yeast, if even that, maybe even higher. Regardless of the exact ratio, suffice it to say that if you prefer a fried dough donut, you will like this one, if not, well, hehe, you know the deal. The frosting was almost really the star here, as it would appear that I prefer a more yeasty base, than a fried dough, BUT, those are MY tastes, not yours. At 1.5% it was very strong, and could PROBABLY be dropped to 1.0% with ease, at least for SFT, mixing weights will always vary depending on your goals, and supporting flavors. To try and sum up the THREE parts with this one, I would have to guess at 60% fried dough, 30% glazed/frosting and 10% yeast. Continued testing verified that to be pretty close. I did not get any off notes at this testing weight, and sweetness was above mid level, and the frosting/glazed and I became fast friends during this test. While preferring a more yeast based approach, this one was fairly convincing, and felt good at **8/10**.